Layered Margarita Popsicles (Alcoholic)
Make Layered Margarita Popsicles (Alcoholic): bright strawberry, soft peach, and zesty lime popsicles with a hint of tequila.
Ingredients
- 4 strawberries (blended in a food processor to create very small pieces)
- 1 cup strawberry juice blend (Naked brand Berry Blast recommended)
- 1 tablespoon tequila (Camarena Tequila recommended)
- 1 tablespoon agave nectar
- ½ tablespoon fresh lime juice
- 1 white peach (blended in a food processor to create very small pieces)
- 1 cup lemon-lime soda (such as Diet Sierra Mist)
- 1 tablespoon tequila (Camarena Tequila recommended)
- 1 tablespoon agave nectar
- ½ tablespoon fresh lime juice
- 3 tablespoons frozen limeade concentrate
- 1 cup water
- ½ tablespoon agave nectar
- 1 tablespoon tequila (Camarena Tequila recommended)
Instructions
Step 1: Combine the liquid components
Measure and combine the liquid ingredients for each flavor into three separate clear cups: mix the strawberry juice blend with tequila, agave, and lime; mix the lemon-lime soda with tequila, agave, and lime for the peach section; dissolve the frozen limeade concentrate into the water, then stir in agave and tequila for the lime section. Keep each liquid contained in its own glass vessel and set them aside. Do not fold the pureed fruit into these cups yet — keep the blended strawberry and peach in small bowls to spoon in later.
Step 2: Build and freeze the strawberry layer
Spoon one sixth of the finely blended strawberries into each popsicle cavity so small ruby flecks line the bottom, then carefully pour one sixth of the strawberry margarita liquid into each mold, filling to roughly one-third height. Insert the wooden sticks so they stand centered through the fruity base. There should be a cold, glossy sheen on the poured liquid and tiny suspended strawberry particulates visible beneath a thin icy film as it begins to set. Freeze this stage for at least two hours until fully firm.
Step 3: Add the peach layer and freeze
Once the strawberry section is solid, spoon one sixth of the finely blended white peach into each mold, nestling soft pale peach pieces on top of the frozen red layer. Pour one sixth of the peach margarita liquid so the molds reach about two-thirds full, creating a visible, soft orange-to-red boundary where the layers meet. Smooth any small overflows and return the molds to the freezer for another two hours so the peach layer sets into a clean, even band.
Step 4: Top with lime mixture and finish freezing
After the peach layer is firm, top each mold with the bright translucent lime margarita mixture, leaving a slight convex meniscus. Optionally tuck a thin lime wedge or two into the very top before it freezes to create a tiny fresh-green garnish pocket. The final crease between peach and lime should be delicate and semi-translucent; freeze for at least two more hours or until completely solid through.
Step 5: Unmold and serve
To release the popsicles, briefly dip the mold halfway into lukewarm water for about 30 seconds so the exterior loosens, then gently pull the pops out to preserve the crisp layered edges. Arrange the unmolded popsicles on a speckled white serving plate with a few whole strawberries, peach slices, and a lime wedge for contrast — the sticks should be wooden, and the layered gradient from deep strawberry red through soft peach to translucent lime will be clearly visible.
Notes
- Use ripe but firm fruit to avoid watery layers.
- Measure alcohol carefully to ensure each layer freezes properly.
- Freeze each layer for at least two hours for clean separation.
- Store popsicles in a single layer or separated by parchment to prevent sticking.
- To unmold, dip the mold in lukewarm water for about 30 seconds.